The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
D’Artagnan’s all-natural Australian lamb is a favorite among our chef clientele. Our lamb is humanely-raised on open pastures for a superior quality meat that is both tender and flavorful, but not gamey.
Our Australian lamb is the product of a clean and natural, free-range environment. Our humanely-raised Australian lamb is a cross between Border Leicester-Merino, Dorset, and White Suffolk breeds. The young lambs graze on rye grasses and clover in spacious pastures. They are never given antibiotics or growth hormones, and are raised to maturity in 6 months, instead of the typical 9-12 months of domestic lamb. The idyllic growing conditions, low-stress environment and the young age of the lambs all ensure a clean, mild tasting meat that is never gamey.
Lamb tenderloin, perhaps the tenderest of all lamb cuts, is perfect for searing, roasting or grilling. Before you grill, try marinating the tenderloin in a combination of fresh herbs, olive oil and sherry vinegar. Or simply season with salt and pepper, sear, then deglaze the pan with a full-bodied red wine and our veal demi-glace for a rich, fortified pan-sauce. Lamb is best when served rare to medium rare, so take care not to overcook. Enjoy with lightly dressed salad greens (try tossing with fresh mint) and a glass of your favorite red…perhaps an Australian Shiraz or Tempranillo.
"Chef Jean-Louis Gerin of the eponymous restaurant Jean-Louis in Connecticut has earned a reputation as the best chef in the state. In his thirty years as a chef, Jean-Louis has developed a style he refers to as "la nouvelle classique", combining classic French technique with ingredients from around the globe and incorporating full-flavored and complex stocks, emulsions and reductions. "